Rasam, in Tamil language, means "essence,", "juice" or "soup". Earlier it was prepared mainly with black pepper and tamarind, both ingredients native to and abundant in South India and Yarlpanam in general.

The English call it ‘Millaguthani' or ‘Mulligatawny' but varies slightly in the constitution and means pepper water. Rasam made in Yarlpanam is actually a spicy ‘decoction' made by cooking various spices in appropriate quantities and the juice is used to either drink on its own or mix it with rice and eaten.

Usually it is served when very rich curries like meat, prawns or crabs curries are served. Even otherwise when someone in the family has a digestive problem, this is used to induce digestive juices and enables digestion.

There are different kinds of Rasam depending on the ingredients:

1) Milagu Rasam - Known in the West the Mulligatawny soup2) Koli Rasam - A Yarlpanam speciality made with chicken broth.3) Tomato Rasam - With tomato as main ingredient.4) Parippu Rasam - with lentils as main ingredient5) Puli Rasam - With tamarind extract as main ingredient and without lentils.

Milagu Rasam

This is a quick recipe called Milagu Rasam or Pepper water. Also this forms a base for all other variations described below;